Salt & Pepper

Ratatouille with sweet pepper sauce

30/05/2014 00:19
Marilou

Touiller = The french word that means «to throw food». Tatouiller = mix and Ratouiller = stir. Did that verbs reminds you something? Yeah, the french food ratatouille that it made by mixing food stuffs that it’s about to go off or throw it away. Ratatouille, brother of a greek baked food with vegetable named <<tourlou>>or a turkish one called <<imam>>, is the absolute summer food! Here we will learn the best recipe!

Ratatouille it could have roots in Greek or Italian cuzine. Fresh summer vegetables mixed with fresh tomato sauce (we also used grilled sweet peppers, yum!) and it all baked on the oven. Just fully mediterranean? French could used more meat or fish that excess them, but we suggest to enjoy it at your balcony with “feta” and your bread in the sauce with a cold one beer! In addition it’s MAGGI Friday and it’s all beautifull, the weekend it’s about to come,summer is comming etc etc! Commençons…

Ratatouille with sweet pepper sauce

Portions: 3-4, Prep Time: 30′, Cooking time: 2 Hours

Ingridients for the sweet pepper sauce

3 mature tomatoes, grated

1 onion, chopped

2 cloves of whole garlic

1 yellow sweet pepper

1 red sweet pepper

1 orange sweet pepper

Fresh thyme

Salt & Freshly ground pepper

Olive oil

Ingidients for the Ratatouille

5-6 mushrooms portobello

3 tomatoes

2 onions

2 round zucchini

1 eggplant

2 cloves of garlic

1 MAGGI vegetable stock pot

Olive oil

Fresh thyme

Salt & Freshly ground pepper

Direction

1) Start with the sweet pepper sauce. Preheat the oven at 180oC. Half the sweet peppers vertically, remove the seeds and the stalk and put them on a griddle with peel on top. Salt, pepper and drizzle with olive oil. Bake until the flesh gets soft and the peel a bit brown (about 20-30 minutes).

2) At the same time on a small pot saute onion and garlic with olive oil for 4-5 minutes at medium heat. Put the grated tomatoes, salt and pepper, and boil about 20 minutes or until the sauce is reduced to half.

3) Remove sweet peppers from the oven and let them chill. Remove the peel, mince the flesh and mix them with the sauce.

4) Spread the sauce on a medium pyrex (at any shape).

5) Chop the tomatoes, zucchinis, eggplant and onions at thin slices (half centimeter). Put alternately the vegetables at pyrex upright and at any formation you prefer.

6) In a glass, mix 4-5 tbsp of warm water and 4-5 tbsp of oil, MAGGI vegetable stock pot, salt pepper and thyme.

7) Drizzle the food with the mix, cover with silver foil and bake for 1 hour and quarter at 180oC.

*) Remove the silver foil and bake for another 15 minutes until gets brown or gets crispy the vegetables. Let the food chill and serve with “feta”, yogurt or plain!

TIPS: – This food it’s perfect and chill straight from the refrigerator! – You could also put some slices of potatoes but they needs to be thin. – For extra flavor, use MAGGI chicken stock pot .